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Preparation

Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional granulated sugar, shaking out the excess. In a bowl blend together 2 tablespoons of the remaining granulated sugar, the flour, the cocoa powder, the butter, and a pinch of salt until the mixture resembles meal. In a saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk with the chocolate, cook the mixture over moderate heat, whisking, for 1 minute, or until it is thickened, and let it cool. In a bowl beat the egg yolk slightly and beat in the chocolate mixture. In another bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and beat the meringue until it holds stiff glossy peaks. Stir one fourth of the meringue into the chocolate pastry cream to lighten it and fold in the remaining meringue gently but thoroughly. Divide the mixture between the prepared dishes and bake the soufflés in a shallow baking pan in the middle of a preheated 400°F. oven for 15 minutes, or until they are puffed. Dust the soufflés decoratively with the confectioners' sugar and serve them immediately.

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Recent Reviews

Meh. I made this for New Year's Eve. My husband and I thought it was fine/good, but nothing extraordinary. Perhaps we are just way too much of chocoholics - we would have liked more chocolate flavor -but it definitely benefited from some vanilla ice cream. I will say that it was very easy to make and a convenient size for the two of us!

A Cook from Houston, TX /

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For a souffle virgin, it was an easy and successful dessert. My husband liked it, my tummy liked it. What more is there to say?

celenesabadotan /

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This was awesome! I made it for our New Years dinner and it was chocolate decadence.

A Cook from Bettendorf, IA /

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Fabulous. I made these for Christmas eve dinner with a little liqueur and set them aside to cook after the meal. We loved the texture, and a dollop whipped cream really set off the flavors. This will most certainly become a part of our dessert rotation.

A Cook from Unity, ME /

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This is embarassing
to say, but I
actually made this
recipe and forgot
to add the
chocolate! My
boyfriend teases me
about it to this
day, but honestly,
even with just the
cocoa powder, they
tasted great.
Unfortunately, they
sunk in the middle
after I took them
out of the oven
(not sure how to
tell when they're
fully cooked
inside), but the
texture and
fluffiness
remained. I made
creme anglaise with
rum as an
accompaniment;
strawberries would
have been a nice
addition too.
Overall,
this is the perfect
dessert to follow a
rich or heavy meal -
I look forward to
trying them
again... with
the chocolate next
time.